Is Wish-Bone Italian Three Cheese Dressing Alpha-Gal?
Description
Bold, tangy Italian style dressing with a creamy, smooth, pourable texture, commonly used on green salads, pasta salads, sandwiches, as a marinade, or for vegetable dipping. Customer reviews frequently praise its robust flavor and versatility, noting consistent creaminess while some reviewers prefer a milder or stronger seasoning balance for meals.
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Description
Bold, tangy Italian style dressing with a creamy, smooth, pourable texture, commonly used on green salads, pasta salads, sandwiches, as a marinade, or for vegetable dipping. Customer reviews frequently praise its robust flavor and versatility, noting consistent creaminess while some reviewers prefer a milder or stronger seasoning balance for meals.
Ingredients
Water, Soybean Oil, Distilled Vinegar, Sugar, Salt, Contains 2% Or Less Of: Grated Romano Cheese From Cow's Milk (cultured Pasteurized Part-skim Milk, Salt, Enzymes), Parmesan Cheese (pasteurized Milk, Cultures, Salt, Enzymes), Asiago Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Natural Flavor, Egg Yolks, Xanthan Gum, Spice, Garlic (dried), Red Bell Peppers (dried), Annatto Extract (color), Potassium Sorbate And Sodium Benzoate And Disodium Phosphate And Calcium Disodium Edta (to Protect Quality). Contains: Eggs, Milk.
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What is a Alpha-Gal diet?
An Alpha-Gal diet eliminates mammalian meat and products containing mammalian-derived ingredients to prevent allergic reactions in people with alpha-gal syndrome. This includes beef, pork, lamb, dairy products, gelatin, and certain medications derived from mammals. The condition involves a specific sugar molecule found in most mammals, often triggered after a tick bite. People may experience delayed allergic reactions 3-6 hours after consuming trigger foods. The diet focuses on safe alternatives like poultry, fish, and plant-based proteins. When followed carefully, often with guidance from an allergist or dietitian, it can prevent serious reactions while maintaining adequate nutrition.